FIRST WATCH RESTAURANT #243

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sauces dispenser handle touched food in container, Operator removed and cleaned it. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head and bear guard and only switched gloves no hand washing observed. Discussed with manager the importance of hand washing. Employee washed hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork belly meat at 46f at 9:26 am put on prep area at 6:30 am. Manager moved to freezer. Pork belly second temp at 40f taken at 10:19am Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Manager put cooked onions and cooked zucchini in closed lids containers in the walk in cooler. Discussed with manager using proper cooling methods, manager removed the lids from containers. Corrected On-Site Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee eating while preparing food in cook line area in the kitchen. Discussed with the manger that employees cannot eat in the kitchen area while engaging in food preparation.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed sauce bottle and cut avocados with same glove. Discussed with employee the importance of hand washing employee washed hands. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped milk creamer container on floor picked it up from floor no hand washing observed. Manager discussed with employee to wash hands employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid egg batter over French toast batter reach in cooler. Employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Raw shelled eggs employe placed time mark and determined time Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face then touched clean plate without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (47F - Cold Holding) 42F; sausage (48F - Cold Holding) 43F; cooked sausage (45F - Cold Holding) 42F, in reach in cooler on cook line, manager iced all items cooked chicken (45F - Cold Holding) 43F in reach in cooler by stove, manager iced item Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting under bread toaster chipped, manager discarded Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with lid no straw in prep area, manager put straw in cup Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Dishwasher with no beard guard, dishwasher put beard guard on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor of walk in freezer has food debris

Basic - Grease receptacle lid open, broken, or missing. Lid missing for grease receptacle

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven has old food debris

Basic - Missing drain plug at dumpster.

High Priority - Dishwasher handled soiled equipment/utensils and then handled clean equipment/utensils. Manager discussed with employee. Employee washed hands. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in triple sink. Manager discussed with employee. Employee washed hands properly. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks no beard guards.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine. Manager placed paper towels at sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - No handwashing sign provided at a hand sink used by food employees in bathrooms.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. White bean soup not 135F in all parts in hot well by flat top grill. Soup placed in hot well at 6:30am. Top area of white bean soup 78F at 8:45am. Employee put on grill to reheat. Recheck 160F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler blocked by garbage can. Employee removed. Corrected On-Site

Basic - Floor of walk in freezer soiled/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor. Kale and apples on shelf not 6 inches off floor. Manager moved kale. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and tomatoes over washed kale. Manager moved kale to different shelf. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 200ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Manager removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hanging on dry storage shelf by vanilla mix. Manager moved to office. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.